Mexican Curry

Ingredients

• Cooked rice or tortillas - For serving
• Fresh cilantro - For garnish
• Salt and pepper - To taste
• Coconut milk - 1 can
• Cayenne pepper - 1/2 teaspoon
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Curry powder - 2 tablespoons
• Tomato paste - 2 tablespoons
• Chickpeas - 1 can, drained and rinsed
• Cauliflower florets - 2 cups
• Zucchini - 1, sliced
• Red bell pepper - 1, sliced
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Vegetable oil - 2 tablespoons

Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the diced onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
3. Add the sliced red bell pepper, zucchini, and cauliflower florets. Cook for another 5 minutes, until the vegetables start to soften.
4. Stir in the drained and rinsed chickpeas, tomato paste, curry powder, cumin, paprika, and cayenne pepper. Cook for 2 minutes, until the spices are fragrant.
5. Pour in the coconut milk and season with salt and pepper. Stir well to combine.
6. Reduce the heat to low and simmer for 15-20 minutes, until the vegetables are tender and the flavors have melded together.
7. Taste and adjust the seasoning if needed.
8. Serve the Mexican curry over cooked rice or with warm tortillas.
9. Garnish with fresh cilantro before serving.